Attention MHBA Club Members:
As our club continues to grow and change, we continue to look for ways
to add value to our members. We recently (ok last night) had a
discussion about yeast and the general consensus is that yeast ranching
is time consuming, costs a few dollars, and growing an adequate quantity
of healthy yeast is always a challenge especially for the brewers that
brew big beers (you know who you are). We also discovered that
commercial brewers share, swap, and toss more viable yeast than we could
ever utilize. Now if you put these two criteria together (one man's
junk is another man's treasure), you have the start of "THE MHBA YEAST
OF THE WEEK CLUB."
Details need to be worked out. A short side meeting is in order to
determine the when's where, who's etc., but the process in general may
work like this:
Each week, we deliver a clean cornie to Town Hall. Around Wednesday,
they skim yeast and fill our cornie and return it to the fridge. Later
that afternoon or the next day, a selected MHBA member picks up the
cornie and brings it to a pre-determined location where it can freely be
shared.
Active club members would be able to visit each week and take away as
much viable yeast as they could possibly use. Many of their week-end
brews would finish by Monday!!! The cultures will vary but there will
be some standard ales, belgian, lager, and some very interesting yeasts.
OK, some details need to be worked out but your suggestions, ideas, and
responses are appreciated.
Please send your responses to my home address (mnbrewing(a)earthlink.net)
or post them to mba(a)thebarn.com
Thanks in advance - home this sparks some interest.
Rick Oftel
MHBA Member at Large